This is the finishing sauce I have been using since I started smoking pork shoulders a few years ago. I do it on my gas grill once the shoulder gets within a few hours of completion in the wood smoker.
Whenever I know I'll be smoking a shoulder, I save several pieces of raw bacon from breakfast.
Chop up the bacon and put in a medium saucepan. Once the bacon has rendered and you have some grease, throw in a coarsley chopped onion. Cook until translucent then add a few tablespoons of chopped garlic. Stir till garlic starts to brown, then add about 3/4 cup of apple cider vinegar. Bring to a boil slowly.
Add a cup of ketchup, a small can of beef broth, a couple shots of hot sauce if desired, some licquid smoke if desired, and salt and pepper to taste. Simmer on low until the sauce cooks down to about half or desired consistency tasting along the way. This is about a 2 hour process, perhaps more.
This sauce goes great with pulled pork, and I usually make a double batch just to have on hand to use on grilled chicken. Will keep in the fridge for weeks, and one batch usually does one 8 lb. pork shoulder.
Once the shoulder has cooled and I begin pulling and placing in a bowl, I just add this sauce and mix with the meat.
I think it's the real deal and have had many compliments.
Happy smoking!
Whenever I know I'll be smoking a shoulder, I save several pieces of raw bacon from breakfast.
Chop up the bacon and put in a medium saucepan. Once the bacon has rendered and you have some grease, throw in a coarsley chopped onion. Cook until translucent then add a few tablespoons of chopped garlic. Stir till garlic starts to brown, then add about 3/4 cup of apple cider vinegar. Bring to a boil slowly.
Add a cup of ketchup, a small can of beef broth, a couple shots of hot sauce if desired, some licquid smoke if desired, and salt and pepper to taste. Simmer on low until the sauce cooks down to about half or desired consistency tasting along the way. This is about a 2 hour process, perhaps more.
This sauce goes great with pulled pork, and I usually make a double batch just to have on hand to use on grilled chicken. Will keep in the fridge for weeks, and one batch usually does one 8 lb. pork shoulder.
Once the shoulder has cooled and I begin pulling and placing in a bowl, I just add this sauce and mix with the meat.
I think it's the real deal and have had many compliments.
Happy smoking!
